Scraps – Stuff we’ve heard about this ‘n’ that, June 22, 2011

• Chicago chef David Connolly has been hired by Portland’s Old Port Sea Grill to bring “a more modern approach” to its menu. Connolly will also oversee the menu and kitchen at Falmouth Sea Grill, which is being renovated. Connolly was formerly the sous chef at MK and Spiaggia, the recipient of two Michelin stars. Most recently, he was chef de cuisine at the Wit Hotel.

• The Portland Museum of Art has hired Aurora Provisions on the city’s West End to run its cafe, which has been renamed Museum Cafe by Aurora Provisions. Aurora Provisions owner Marika Green has applied for a liquor license. Hours will be 11 a.m. to 4 p.m. daily. A sample menu includes dishes such as gazpacho, Caesar salad, crab cakes, macaroni and cheese, and a selection of sandwiches. The cafe is expected to open sometime this week.

• Jaime Vacchiano is reopening the cafe above Pat’s Meat Market at 484 Stevens Ave., Portland, in mid-July. Known simply as The Cafe, the newly renovated 56-seat restaurant (plus another 20 seats on the deck) will be open Tuesday through Saturday from 5 to 9:30 p.m. The chef will be Greg Gilman.

• The owners of Nosh Kitchen Bar are opening a new restaurant serving Latin-inspired street food at 548 Congress St., Portland, across the street from Nosh in the old Happy Yogi space. A sample menu for Taco Escobarr filed with the city shows tacos made with a choice of shell; a choice of proteins that includes grilled steak, ground beef, braised chicken, braised pork, vegetables or fish; and a choice of three sauces. There are also beef, pork, chicken and vegetable burritos on the menu, along with something called an “El Kilo,” which is apparently a burrito with 2.2 pounds of filling.

• David Cram, owner of the Spring Point Tavern in South Portland, is opening a new “upscale fine dining restaurant and lounge” in the former location of The Cactus Club at 416 Fore St. The restaurant will be open daily beginning at noon. A sample menu submitted to the city includes dishes such as a house-made lobster rangoon appetizer and an entree of pan-seared salmon over tender greens and rice with a ginger lime sauce.

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